Description
Warm, hearty chicken taco soup packed with beans, corn, tomatoes, and tender shredded chicken. This easy one-pot Tex-Mex inspired soup is flavorful, comforting, and perfect for busy weeknight dinners or cozy family meals.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 garlic cloves minced
- 1 packet taco seasoning about 3 tablespoons
- 1 can 15 ounces black beans rinsed and drained
- 1 can 15 ounces pinto beans rinsed and drained
- 1 can 15 ounces corn kernels drained
- 1 can 10 ounces diced tomatoes with green chilies
- 1 can 15 ounces crushed tomatoes
- 4 cups low sodium chicken broth
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened and translucent.
- Stir in minced garlic and cook for about 30 seconds until fragrant.
- Add taco seasoning, crushed tomatoes, diced tomatoes with green chilies, black beans, pinto beans, corn, and chicken broth. Stir well to combine.
- Nestle the chicken breasts or thighs into the soup mixture.
- Bring the soup to a gentle boil then reduce heat and simmer for 20 to 25 minutes until the chicken is fully cooked and tender.
- Remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the soup and stir well.
- Taste the soup and adjust seasoning with salt, pepper, or extra chili powder if desired.
- Serve hot with toppings such as shredded cheese, tortilla chips, avocado, cilantro, sour cream, or lime wedges.
Notes
- Boneless chicken thighs create a richer flavor while chicken breasts keep the soup leaner.
- Rotisserie chicken can be used as a shortcut. Simply stir shredded cooked chicken into the soup during the final minutes of cooking.
- For extra spice add diced jalapenos, chipotle peppers in adobo, or cayenne pepper.
- To thicken the soup slightly mix 1 tablespoon cornstarch with 1 tablespoon cold water and simmer briefly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 6
- Sodium: 720
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 26
- Cholesterol: 65